How to Freeze Herbs and Aromatics

Elena Butuc

This recipe was automatically translated from Romanian. View original here

A perfect solution for winter days and when you don't have time to go to the market - herbs in the freezer - and here can be any greens you like: parsley, dill, larch, celery leaves, mint, basil, etc.

I have been using the method for about 4 years, after a few seasons of testing I think this would be a better one - I pack the greens in portions exactly as I need for a meal, the other bags do not dry or wither.

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Ingredients

Metric US

●

Fresh parsley

10 bunches

each bunch comes exactly to prepare a meal

Step by step

Step 1

Put the parsley in cold water and leave for 10-15 minutes.

Step 2

Then wash well in 2-3 waters and let it drain well.

Step 3

Then cut into small pieces, or as you like to use - and put in a larger bowl.

Step 4

Put a handful of greens in each small bag - about as much as you need for a meal.

Step 5

After you have filled the bags, start to press them a little (to make them more compact and to take out the air).

Step 6

After that it is tied and forget here the multitude of bags ready emptied and ready for freezing.

Step 7

And the last step - put all these portioned bags in a bigger and thicker freezer bag - don't forget to write what kind of greenery you put in the year.

Put them in the freezer and in winter you will surely find them - remember the fable with the Cricket and the Ant :)

When making any food, take a bag, and put the greens directly in the food, without thawing it beforehand.

Good appetite!